Ingredients
1 pinch celtic sea salt
2 tablespoons arrowroot
1 tablespoon agave nectar
3 tablespoons yacon syrup
5 drops stevia
1 tablespoon vanilla extract
1 cup dark chocolate, 73%
Method
Sources
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Recipe1M+
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Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Neutral liquid sweetener — cocktails (margarita), cold drinks, vegan baking
Clear-setting thickener — fruit sauces, pie filling, gluten-free
Measures sugar concentration for jams, syrups, fermentation
Dark robust maple — bold flavor for baking, glazes, marinades
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Neutral liquid sweetener — cocktails (margarita), cold drinks, vegan baking
Clear-setting thickener — fruit sauces, pie filling, gluten-free
Measures sugar concentration for jams, syrups, fermentation
Dark robust maple — bold flavor for baking, glazes, marinades
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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in a saucepan, heat coconut milk and salt over medium heat. raise heat and sift the arrowroot powder into the pot, then whisk vigorously by hand or with a hand blender until thick. whisk in agave, yacon, stevia and vanilla. remove from heat and let stand for 5 minutes; add chocolate, stirring vigorously until melted. chill for 10 minutes, then pour into cooled pie crust. refrigerate for 1-2 hours, until firm. serve.